Juicy Grilled Chicken Burgers with a Simple Marinade

These grilled chicken burgers come out tender and moist every time, thanks to a quick yogurt marinade and a hot grill. No more hockey puck patties.

They take about half an hour from start to finish, pile on whatever toppings you like, and beat any drive-thru chicken sandwich hands down.

What Makes These Chicken Burgers So Good

The yogurt does double duty. It carries smoky paprika and garlic straight into the meat, and its gentle acidity keeps the lean chicken from drying out over the coals.

The burger itself is juicy, lightly charred, and easy to bite through. A soft bun and a few cold, crunchy toppings are all it needs.

Ingredients

• 1 lb ground chicken: a blend of breast and thigh works best, or use all dark meat
• ¼ cup plain Greek yogurt: full-fat gives the most moisture and richness
• 1 tbsp olive oil: plus a little more for the grill grates
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 hamburger buns: brioche or potato rolls are my favorite
• Toppings: lettuce, sliced tomato, red onion, pickles, whatever you like

Variations

• Add some heat: stir ¼ teaspoon cayenne or chipotle powder into the yogurt mixture
• Cheese please: lay a slice of provolone, pepper jack, or cheddar on each patty during the last minute of grilling
• Dairy-free: swap the yogurt for an equal amount of mayo or 1 extra tablespoon olive oil

If a beef burger is more your speed today, the Smash Burgers recipe on the site is a good place to start.

How To Make Grilled Chicken Burgers

Step 1: Mix the Marinade

In a large bowl, combine the ¼ cup yogurt, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk until the seasoning is evenly distributed and the mixture looks smooth.

The marinade will be a deep orange-red and smell intensely smoky.

Step 2: Form the Patties

Add the 1 pound ground chicken to the bowl. Use your hands to gently work the yogurt mixture into the meat just until everything is incorporated. Divide the mixture into 4 equal balls, then flatten each one into a patty about ½ inch thick. Make a small indent in the center with your thumb so the burgers stay flat as they cook.

The raw patties will feel soft and a little sticky, which is exactly what you want. Overmixing at this stage makes them dense and tough, so stop as soon as the white streaks of yogurt disappear.

Step 3: Grill the Burgers

Heat a gas or charcoal grill to medium-high, around 400°F (200°C). Scrape the grates clean, then lightly oil them. Place the patties on the hot grill, close the lid, and cook for 5 to 6 minutes. Flip them carefully and cook another 5 to 6 minutes, until a thermometer inserted into the center reads 165°F (74°C).

You will see deep grill marks develop and the edges turn opaque before the flip. Leave the spatula alone, no pressing, or you will squeeze out the juices that keep the burger moist.

Step 4: Toast the Buns and Assemble

During the last minute of cooking, lay the buns cut-side down on the grill until they are just golden and warm. Transfer the patties to a plate and let them rest for a moment while you gather your toppings. Spread a little mayo or mustard on the bottom bun, add the burger, and pile on lettuce, tomato, onion, and pickles.

Serve right away while the patties are still steaming and the buns have a light crunch.

Tips for Juicy Chicken Burgers

• Check the label on the ground chicken. If it is 99% lean breast, the burgers will be drier. A package that shows a little fat or says “ground chicken” without specifying can include dark meat, and that is your friend.
• Use a light touch when mixing and shaping. The more you compress the meat, the tighter and tougher the cooked texture becomes.
• A digital instant-read thermometer takes the guesswork out. Chicken burgers can go from just done to overdone fast, and 165°F (74°C) is the sweet spot.
• Let the grill get properly hot before the patties go on. A medium-high heat sears the outside without turning the inside to asphalt, so 400°F (200°C) is the target.

Cook times by patty thickness:

Storing Leftover Chicken Burgers

Refrigerate: cooled patties keep in an airtight container for up to 3 days.

Reheating: warm them gently in a skillet over medium-low heat with a lid, or microwave for 30 to 60 seconds just until heated through. The microwave works fine if you do not overdo it.

What To Serve With Grilled Chicken Burgers

Sweet potato fries are a natural side, their sweetness plays well with the smoky patty. A quick slaw with vinegar and a little sugar adds crunch and a tang that cuts the richness. On a hot night, a few ears of grilled corn with butter and salt complete the plate.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes, the same yogurt marinade and grilling method work for ground turkey. Keep an eye on the temperature, 165°F (74°C) still applies.

Can I cook these on a stovetop grill pan?

Absolutely. Heat the pan over medium-high until a drop of water sizzles, then cook the patties for 5 to 6 minutes per side just like on an outdoor grill.

Can I freeze the raw patties?

Yes. Shape them, set them on a parchment-lined sheet, and freeze until solid. Then stack with parchment between and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before grilling.

Why did my chicken burgers come out dry?

It usually comes down to two things. The ground meat may have been too lean, or the mixture was overworked and the patties were pressed down on the grill. Both will squeeze out moisture.

Grilled Chicken Burgers Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 lb ground chicken
• ¼ cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 4 hamburger buns
• Toppings of your choice

Method

 

1. In a large bowl, whisk together the yogurt, olive oil, paprika, garlic powder, onion powder, salt, and pepper until smooth.
2. Add the ground chicken and mix gently with your hands just until combined. Shape into 4 patties roughly ½ inch thick, pressing a small indent in the center of each one.
3. Heat a grill to medium-high (400°F/200°C). Oil the grates, then cook the patties for 5 to 6 minutes per side, until the internal temperature reaches 165°F (74°C).
4. During the last minute, toast the buns cut-side down on the grill. Assemble the burgers with your favorite toppings and serve immediately.

Notes

For the juiciest result, reach for ground chicken that includes some dark meat. Handle the meat as little as possible and never smash the patties with a spatula while they cook.